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Fruit Trifle Pudding

Fruit trifle pudding is a chilled layered dessert with sponge cake, vanilla custard, fruit, jam and whipped cream.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Fruit Trifle Pudding

3 hr 35 mintotal

35 min hands-on3 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow about 3 hours for the custard to cool and the assembled trifle to chill so the sponge absorbs juice without falling apart.

Method

  1. Prepare the custard: Mix the custard powder with a small portion of the cold milk to make a lump-free slurry. Boil the remaining milk with the sugar in a pan.

  2. Lower the heat, pour the slurry into the boiling milk, and stir continuously until the custard becomes extremely thick and glossy. Let it cool completely in the fridge.

  3. Take a large glass dessert bowl (or individual glasses). Cover the bottom with a tight layer of vanilla sponge cake cubes.

  4. Drizzle the orange juice generously over the cake. The cake should be moist but not disintegrating into a puddle.

  5. Smear a thin layer of mixed fruit jam over the moistened cake.

  6. Spread half of the chopped apples, grapes, kiwi, and mangoes evenly over the jam layer.

  7. Pour a thick layer of the chilled vanilla custard over the fruits, completely hiding them.

  8. Add another layer of cake cubes, soak with orange juice, and add the remaining chopped fruits.

  9. Top with a final layer of custard.

  10. Pipe or spread a thick layer of fluffy whipped cream on the very top.

  11. Garnish with cherries and a few scattered fruit pieces. Chill in the fridge for at least 2 hours before serving.

    2 hr

How to tell it's done

Each spoonful should have soft soaked cake, thick custard, juicy fruit and light whipped cream.

Getting it right

Tip

Use a clear bowl and keep the custard thick. Thin custard sinks through the sponge and blurs the layers.

What to serve it with

Scoop with a deep spoon so each serving gets sponge, fruit, custard and cream.

Common mistakes

The trifle turns watery at the bottom.
Do not oversoak the sponge and avoid very watery fruits. Chill the custard before layering so it stays where you spread it.

Storing and reheating

Refrigerate trifle covered for up to 1 day. Do not freeze it; the fruit and custard release water after thawing.